Portobello 48

James Caruso Local Flavor

Cover photo by Kate Russell

from James Campbell Caruso of La Boca

Mushrooms marinated in Tempranillo for 48 hours, then grilled and served with sheep cheese custard.

For the marinade:
2 cups Tempranillo red wine
3 cloves garlic (chopped)
4 large mushroom caps
1 Tablespoon rosemary (chopped)
3 Tablespoons Spanish extra virgin olive oil
salt and pepper

Toss ingredients together and marinate for 48 hours.

Preheat oven to 350 degrees.

For the custard:
1 cup light cream
1/2 cup milk
2 eggs
1Tablespoon parsley (chopped)
1/4 cup shredded Idiazabal cheese (slightly smoky Basque sheep milk cheese)
salt and pepper

Whisk all ingredients in a bowl. Rub the inside of four 3 oz. ramekins with olive oil. Fill each ramekin 3/4 full with custard mixture and bake in a covered water bath for 30 minutes.

Light the grill.

Remove mushrooms from marinade and grill on medium heat for about 3 minutes per side. Lay a mushroom on each plate and carefully remove custard from ramekin to sit on top of the mushroom. Makes 4 tapas.

James comments, “This is a popular vegetarian tapa from the menu at La Boca. We like the depth and earthy flavors of the mushroom and rich, leathery tones of the Tempranillo (which) penetrate the mushroom with the long marinating time. The grill adds smoke and it is finished with the luscious balance of the custard. Try it with a salad for an early fall dinner.”

 

La Boca is located at 72 West Marcy Street in Santa Fe. 505.982.3433. labocasf.com.

Fresh Porcini’s Sautéed with Sherry

Eric DiStefano Local Flavor

cover photo by Kate Russell

from Eric DiStefano of Geronimo and Coyote Café

2 pounds fresh porcini mushrooms
2 Tablespoons unsalted butter
1 Tablespoon fresh thyme leaves
2 cloves garlic (minced)
1 cup Pedro Ximénez sherry
salt and pepper
sliced batard

Brush clean and slice the porcinis, and lightly brown the brown butter in a sauté pan. Add mushrooms, thyme and garlic; sauté until mushrooms are browned. Add sherry and reduce by half over low heat. Salt and pepper to taste, and serve over buttered and lightly grilled slices of batard. Makes 4 servings.

There’s nothing like fresh-fresh. Eric, who has a source for porcinis that are picked in the Sangre de Cristo Mountains says, “Porcinis are a flash in the pan. You can substitute criminis, morels… But for now they’re in abundance. This year they’re pristine. With the cold nights we’ve been having, they’re prospering.”

 

Geronimo is located at 724 Canyon Road in Santa Fe. 505.982.1500. geronimorestaurant.com

Coyote Café is located at 132 West Water Street in Santa Fe. 505.983.1615. coyotecafe.com.

Quick Mushrooms and Cheese for Rice

Mushroom and Cheese for RiceQuick Mushrooms and Cheese for Rice
From One Taste, Vegetarian Home Cooking from around the World

This recipe comes from Bhutan where there are many varieties of mushrooms found in the countryside. The is delicious served over rice, wild rice, quinoa, or polenta.

8 ounces, thinly sliced fresh mushrooms
1/2 cup water
2 Tablespoons butter
1/2 teaspoon sea salt
1 cup shredded melting cheese, such as Cantal, Monterey Jack, or Fontina
1 medium tomato, diced
2 green onions, thinly sliced

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Mushroom Tamales

mushroom tamales champagne pairingChampagne pairing recipe by Chef Patrick Gharrity, La Casa Sena

For masa mix:
1 cup harina
4 oz. butter
2/3 cup water
1/8 teaspoon baking powder
1 scallion, chopped
1 teaspoon cilantro, chopped
salt

For mushroom mix:
2 cups mushrooms (any variety)
1 teaspoon shallots, diced
1 Tablespoon white wine
2 Tablespoons butter

Sauté mushrooms; then add shallots. Hit it with wine, then butter. Remove heat source. Cool. Make tamales. Roll the mushroom mix in masa. Steam for 40 minutes.

Pairs with: Chartogne-Taillet, “Cuvée Sainte-Anne,” Brut, n/v $56
Tasting note: We see a richer, more cidery side of Champagne here. Notes of truffle, hazelnut and yeast are a slam-dunk with mushrooms and creamy masa.

This dish is part of a collection of recipes. See the entire list of Grower Champagne Pairings recipes and pairings here.